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Pork with mashed potatoes and carrots

Pork with mashed potatoes and carrots

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We start with the puree. We clean and wash the potatoes and the carrot. We cut small pieces and put them to boil.

When it boils, add salt.

Leave it on the fire until the potatoes and the carrot are well cooked.

We take out the potatoes and the carrot and grind it well with a spoon. We add milk and butter. And at the end we add a little pepper to taste. We get puree :)

Wash the meat and dab it with a paper napkin. Sprinkle with meat seasoning.

I used the grill.

Heat the grill and place the meat on it. Keep it on one side and on the other until it is well fried.

Serve with mashed potatoes and carrots.

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1. Wash the meat, cut it into pieces and boil it in salted water, peppercorns, thyme and oregano for about an hour. Carrots are cleaned, washed and boiled in salted water and butter.

2. The cooked meat is cleaned of bones and passed through the mincer. Mix with diced organs, bagel soaked in meat soup, finely chopped onion and garlic, finely chopped dill and parsley, raw eggs, salt and ground pepper.

3. Put half of the composition in a pan greased with butter and lined with breadcrumbs, then put the boiled carrots, boiled eggs peeled and the rest of the meat composition. Grease the yolk on top and sprinkle a little breadcrumbs. Bake in the hot oven, on the right heat, for about an hour. Cut into slices and serve with a garnish of carrots and mashed potatoes.

4. Pass the boiled potatoes and mix with 50 g butter, cream, milk and salt.

5. For the carrot garnish, cut the carrots into rounds and fry in butter. Quench with a little water, add salt and nutmeg to taste and simmer for 7-8 minutes.

Potato soup with sour cream and smoked meat

  • 200 grams of smoked ribs / bacon
  • 1.5 kilograms of smoked pork spines
  • 2 kilograms of potatoes
  • 2 carrots
  • 1 parsley
  • 1 quarter celery tie
  • 1 large onion
  • 1 tablespoon tomato paste
  • 1 can of tomato cubes in broth
  • 1 tablespoon vinegar
  • 400 ml of sour cream
  • 2 tablespoons oil
  • salt

Put the pork backs to boil (on low heat) in 6 liters of cold water. Foam when necessary. Peel the potatoes and cut into large cubes, carrots, parsley, celery, onion and cut into small cubes or as desired. Cut the smoked pork ribs / bacon into cubes. When the meat starts to come off the bones, add the potatoes, vegetables and a tablespoon of salt. After the potatoes, vegetables and meat have boiled, turn off the heat. The pork bones are removed from the pot, and after they cool, the meat is taken from them. Put the meat back in the pot.

Heat the oil in a saucepan where you brown the smoked pork ribs or bacon. Add onions. After it has lightly cooked and the onion is added, the tomatoes and tomato paste are left for 2-3 minutes. Then add sour cream and a little soup. Let it boil for a few minutes. The composition is added to the soup pot. add a tablespoon of vinegar (or as desired). It matches the salt. Let the soup boil for a few minutes.

Pork with mashed potatoes and carrots - Recipes

Posted by Postolache Violeta on January 06, 2010 in appetizers pumpkin meatballs potato meatballs carrot fasting recipes | Comments: 24

After they have boiled, take them out of the water and pass them with a fork so that the small pieces of potato and carrot remain.

Add salt, pepper, finely chopped parsley then add flour and mix until smooth.

Take with a teaspoon the weight of the composition, shape it, then roll it in breadcrumbs.

Fry the meatballs in hot oil.

After frying, take out the napkins to absorb the excess oil

I served them next to a vegetable puree

Pork cutlet in festive clothes with mashed potatoes and arugula

I saw this recipe on the show "Vacsora Csata" on RTL KLUB Hungary. and I really liked it. so I made this wonderful recipe for the Easter meal.

- A piece of pork chop - 800g (I used a smaller piece because we don't eat pork before. But I was hungry)
- a packet of pie sheets
- fresh mushrooms - 300 g
- an onion
- an egg yolk
- thin sliced ​​bacon - 200 g
- a large spoonful of mustard
- olive oil
- salt pepper

We start with the mushrooms, wash the mushrooms, clean them and cut them into thin slices, clean the onion and cut it into small pieces, put a little olive oil in a pot to heat, heat the onion and then add the mushrooms.

and a little red paprika, let the mushrooms cook and in the juice that is left we boil the mushrooms. when they are ready we take the hand blender and chop the mushrooms, we make a kind of paste.

Wash the meat, remove the fatter parts and the remaining pieces of membrane, take the mustard and grease all the meat. on each side evenly, then season with salt and pepper.

Heat olive oil in the pan, ffff important that the oil is hot and on high heat, when the oil is hot enough put the chop. and fry it on both sides until we get a brown crust, it doesn't matter that it's not made in the middle. this will be done in the oven. when the meat is fried on both sides, turn off the heat.

We take a larger piece of plastic foil, a square. and we spread it on the table. we wallpaper the foil with sliced ​​bacon. putting a slice of bakon on the right and one on the left. as you can see in the picture.

over the slices of bakon we spread the mushroom paste obtained evenly. when we finished we took the fried chop and placed it in the middle of the madness created on the foil.

with the help of the foil we wrap the chop with the composition of bacon and mushrooms.

We take the pie sheet and spread it on the table. in the middle of it we place the dressed chop.

and lightly wrap it in this dough.

when I'm done. beat the egg yolk and grease all the madness obtained on all sides (not on the normal bottom).
We take a bigger tray (the pie will grow), we put olive oil and we put the chop dressed in festive clothes in the tray and we put it in the preheated oven.

and we leave it here for about 40 minutes.

This garnish is a delicacy. it's simple and extremely fast. it deserves a try . we need
- some potatoes (depending on how much puree you want to get),
- about a tablespoon of butter
- half a glass of milk
- salt
- Arugula - I put a fist

We boil the potatoes as usual, when they are ready we strain them, we add the butter and the milk. eventually salt if needed, with the mixer we pass the potatoes and we get a fine and homogeneous puree, we wash the Rucola salad and we put it over the puree,

Serve a slice of pork chop dressed in festive clothes with a portion of rocket potatoes. Possibly sour.

Sarmale recipe with pork in cabbage leaves and smoked in a 6.6L enameled cast iron bowl Crock-Pot by Chef Roxana Blenche

Lamb steak recipe with wine cooked slowly in the oven in the 6.6L Crock-Pot enameled cast iron bowl prepared by Mihai Gătește

Aries stew recipe with boiled potatoes in 6.6L enameled cast iron pot Crock-Pot by Chef Roxana Blenche

Recipe for pork cheeks served with mashed potatoes and truffles in 6.6L enameled cast iron bowl Crock-Pot by Chef Roxana Blenche

Recipe for langoustine with topping of cream, garlic and cheese in an oval enameled cast iron bowl of 6.6L by Prajiturela

Baked duck recipe with sweet potatoes, carrots and oranges in 6.6L enameled cast iron bowl Crock-Pot by Chef Maniac

Potato bread recipe in 6.6L enameled cast iron Crock-Pot bowl prepared by Mihai Gătește

Recipe beans with pork and barley in the oven in the bowl with Crock-Pot lid made of enameled cast iron 6.6L prepared by Mihai Gătește

The restaurant at home

A bit long title. but that's what it sounds like in the book I bought from Adevarul, from which I made the recipe. It's not a great philosophy, it's something anyone can do, but I was out of ideas and the book saved me. That I changed a little here and there, it's another matter. But it turned out good.

We need :
- 800 g pork (pulp, breast. What you have), a cup of meat soup, 4-5 cloves of garlic, salt, pepper, thyme, 100 ml of dry red wine
- pt. sauce: - 2 tablespoons mustard, pepper, chilli, paprika, 1 cup water, salt, 1 tablespoon cornstarch
- potatoes, salt, butter, green parsley

We prepare like this:
Wash the meat and cut into thick slices. Season with salt, pepper and thyme and place in a pan. Put the whole garlic cloves and pour the meat soup. Cover the pan and bake for 1 hour. After an hour, pour over the meat and wine and leave for another hour in the oven.
Peel the potatoes and boil them in salted water. When they are cooked, strain the water and put them in a tray, sprinkle butter flakes on top and put them in the oven until the butter melts. Sprinkle chopped green parsley on top.
For the sauce, mix the mustard with salt, pepper, chilli, paprika and water and put it on the fire. When it starts to boil, set aside, add the starch dissolved in a little water and return to the heat. Leave until it thickens, stirring constantly.
The meat is served with sauce and potatoes.

Pork with mashed potatoes and carrots - Recipes

A delicious recipe for mashed pork chops with asparagus from: potatoes, salt, carrots, asparagus, sour cream, pepper, nutmeg, pork chops and butter. Ingredients: 1 kg of flour potatoes salt 250 g of carrots 1 bunch of asparagus 100 ml of cream cream pepper 1 knife tip
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Pork stewed with chorizo

A delicious recipe for pork stewed with chorizo ​​from: olive oil, pork shoulder, onion, garlic, sherry vinegar, chorizo, fennel seeds, tomato paste, tomatoes, bread, lemon peel and parsley. Ingredients: 1kg pork shoulder olive oil, skinless and fat-free, cut into
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Baked pork with fennel and black pepper

A delicious recipe for baked pork with fennel and black pepper from: pork shoulder, garlic, fennel seeds, peppercorns, rosemary, bay leaves and dry white wine. Ingredients: 2 kg pork shoulder, boneless 3 cloves of garlic, finely chop 1 tablespoon fennel seeds,
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How to prepare sweet and sour pork in bun (video)

/> & # 160 A video recipe on how to prepare sweet and sour pork in bun: How to cook sweet and sour pork in bun
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Pork roll with red cabbage

A delicious recipe for pork roll with red cabbage from: pork pulp, red cabbage, cumin, oil, rice, thyme, salt and pepper. Ingredients: 1 kg pork leg (whole piece) 1 red cabbage 1 teaspoon cumin 150 ml oil 2 tablespoons rice 1 teaspoon grated thyme salt and
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Mashed potatoes

The supreme side dish, available with almost any type of meat, from pork to fish, and also a basic component of Anglo-Saxon dishes (especially meat pies), mashed potatoes (regionally called puree) is easy to make and loved by almost everyone. Observe its quantities and preparation process and it will meet your expectations. The basic ingredient of a mashed potato, beyond the potatoes, is butter, it is the one that gives consistency and harmony to a well-made, tasty and fluffy mashed potato, which melts on the tongue!

Preparation time: 45 minutes


  • 1.4 kilograms of potatoes
  • 150-200 grams of fatty butter (minimum 80% fat)
  • 300-350 ml fatty milk
  • 30 grams of salt
  1. Peel the potatoes and cut them into cubes.
    [type] Choose flour potatoes. [/ type]
  2. Boil the potatoes in 3 liters of water and 30 grams of salt.
  3. Boil, partially covered, for about 30 minutes, until the potatoes are well cooked.
  4. Take the potatoes off the heat and drain the water.
  5. Add the diced butter and mash the potatoes (see photo).
    [tip] The French pass through a special sieve the potatoes before adding butter and milk to feed them. [/ tip]
  6. Add the warm milk, gradually, while mixing well to obtain a fluffy puree.
    [warning] Do not use electric mixers unless you have experience. The high speed, applied for a long time, will excessively mash the potatoes and turn the puree into a sticky paste. [/ Warning]
  7. Season with salt to taste.

Mashed potatoes are served hot, along with steaks and meats, especially those with sauce.


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  3. Auctor

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